Villa Terzaghi presents the new project Mise en Place Lab

The teaching restaurant promoted by chef Carlo Cracco launches a new teaching workshop in November 2023 that focuses on the dining room as a decisive competitive factor in the restaurant business.

Knowing how to welcome and paying attention to details to make an environment warm and welcoming represent some of the qualities that make Italian style appreciated all over the world. The taste in matching colors with different materials, from wood, to fabrics. The design of cutlery, the lightness of crystal, the smell of freshly picked flowers.  A multi-sensory approach to make guests' experience pleasant and memorable. In a word: Made in Italy style.

Born on these assumptions is the Mise en place lab an educational path to allow dining room and kitchen students at the Villa Terzaghi teaching restaurant to hone their sensibility and the knowledge necessary to transform a mise en place into a real competitive factor for the catering of the future. The project is the result of Villa Terzaghi's collaboration with two Italian companies specializing in two key areas: table linen fabrics with Beltrami Linen, a historic textile company with a specialization in luxury hotellerie and gourmet catering; and Imesa SpA, an industry specializing in systems for washing, drying and ironing fabrics for the Ho.re.ca. sector with a natural inclination toward innovation and eco-sustainability.

"Creating a workshop in which tomorrow's restaurateurs can understand how crucial it is to have a complete vision of all the strategic aspects to be presided over in order to achieve excellent results," says Cinzia Imberti, CEO of Beltrami Linen, "is a source of great stimulation and satisfaction for us. The choice of fabrics for table linens, for example, must be contextualized with respect to evaluations related to the environments, the style of the restaurant, and the type of care and maintenance of the fabrics that one is able to express. Having a modern laundry/ironing room available in-house greatly expands the possibilities for producing excellent results in terms of both economics and quality of service."

"A complete formula to guarantee total quality," says Carlo Miotto, CEO of Imesa, "from the analysis of the available water to the selection of the finest fabrics used for mise en place, from the study of the optimal, eco-friendly detergent to create customized washes, to the reduction of energy costs, with an eco-friendly approach. Mise en place lab will carry out continuous work that results in a greater enjoyment in the customer's user experience and a higher maintenance of fabric quality over time. An educational experience for students that we are confident will bring interesting innovations for the entire industry."

The first result of this partnership, between the world of textiles and the world of washing and ironing systems and detergents, will be the publication of a real decalogue with rules for achieving the best results within a gourmet restaurant.

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in: Villa Terzaghi - Il futuro della ristorazione italiana